Description
Marry Me Chicken Soup is a luscious, creamy comfort food featuring tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese in a savory broth. This rich and flavorful soup combines Italian seasoning and a touch of heat, making it an irresistible meal perfect for cozy dinners.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter (for searing)
Sautéed Base
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
Soup and Seasoning
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Finishing Touches
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Sear the chicken: Season the chicken breasts or thighs with salt and black pepper. Heat 1 tablespoon of olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken and set aside to cool, then shred or dice into bite-sized pieces.
- Sauté onion, garlic, and sun-dried tomatoes: Lower heat to medium, add another tablespoon of oil or butter if needed. Add chopped onion and cook, stirring occasionally, for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes, sauté for 2 more minutes until fragrant.
- Add flour: Sprinkle all-purpose flour over the vegetables. Stir continuously for 1-2 minutes to cook out raw flour taste.
- Add chicken broth: Gradually whisk in chicken broth, stirring constantly to avoid lumps. Continue whisking until smooth and slightly thickened. Bring to a gentle simmer.
- Simmer with chicken and seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and pepper to taste. Simmer gently for 10-15 minutes to meld flavors.
- Add cream and Parmesan: Reduce heat to low, slowly stir in heavy cream until fully incorporated. Then, add freshly grated Parmesan cheese and stir until melted and smooth.
- Add spinach: Fold fresh spinach into the soup and stir gently until wilted.
- Final seasoning and serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and serve immediately.
Notes
- You can use chicken thighs or breasts based on your preference; thighs tend to stay more moist.
- If sun-dried tomatoes are not oil-packed, soak them in warm water for 10 minutes before chopping.
- For a richer soup, use butter instead of olive oil.
- Adjust red pepper flakes according to desired spice level or omit for no heat.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
- To make it gluten-free, substitute flour with a gluten-free thickener like cornstarch.
